I was taught that a chuck eye in a 24 hr sous vide of 134-137F would eat like a ribeye. And as a matter of fact, it does! I’d argue it tastes even better but someone from /r/stonerfood commented [that a sous vide should only be used for leaner cuts](https://www.reddit.com/r/stonerfood/s/BG0duKRWwc). So then that begs the question: is a chuck eye not supposed to be sous vide? What do you guys think?
BaysideJ
Trick question?
Fickle-Willingness80
Beautiful inter and intramuscular fat?
I use sous vide for fatty cuts like ribeye and pork belly all the time.
hey_im_cool
r/sousvide loves chuck roast. Search the sub for chuck or sir Charles
rb56redditor
I’ve done chuck sous vide and it comes out great.
WarpGremlin
The correct response here is, “Om, Nom!, Nom!”
malformed_guitar
Yes. I haven’t made great chuck yet, but I’m the outlier.
7 Comments
I was taught that a chuck eye in a 24 hr sous vide of 134-137F would eat like a ribeye. And as a matter of fact, it does! I’d argue it tastes even better but someone from /r/stonerfood commented [that a sous vide should only be used for leaner cuts](https://www.reddit.com/r/stonerfood/s/BG0duKRWwc). So then that begs the question: is a chuck eye not supposed to be sous vide? What do you guys think?
Trick question?
Beautiful inter and intramuscular fat?
I use sous vide for fatty cuts like ribeye and pork belly all the time.
r/sousvide loves chuck roast. Search the sub for chuck or sir Charles
I’ve done chuck sous vide and it comes out great.
The correct response here is, “Om, Nom!, Nom!”
Yes. I haven’t made great chuck yet, but I’m the outlier.